white or yellow conrnmeal
pkg. active dry yeast
1Generously grease 12 muffin cups
2Lightly spoon flour into measuring cup; level off
3In large bowl, combine 1 cup flour, cornmeal, sugar, salt and yeast; blend well
4In small saucepan, heat milk, butter until hot (120 to 130F.) Add hot liquid and egg to flour mixture.
5Blend at low speed until moistened;
6Beat 2 minutes at medium speed. By hand stir in 3/4 to 1 cup flour to form a stiff batter.
7Cover batter; let rise in warm place until light and doubled in size, about 45 minutes.
8Stir down batter; spoon into greased muffin cups. Sprinkle with sesame seeds if desired.
9Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 30 minutes.
10Heat oven to 400 Uncover dough Bake for 10 to 15 minutes or until golden brown.